Pizza with Kalamata Olives Fresh Basil and Tomatoes
For the dough
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil
Olive oil plus extra for drizzling
For the tomato sauce
100ml Delmaine Passata
handful fresh Basil or 1 tsp dried
1 garlic clove, crushed
For the topping
125g ball mozzarella, sliced
½ cup grated or shaved parmesan
½ cup tomatoes or cherry tomatoes, halved
½ basil leaves
½ cup of Delmaine Pitted Kalamata Olives
Make the dough:
Put the flour into a large bowl then stir in the yeast and salt.
Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
Turn onto a lightly floured surface and knead for 5 mins until smooth.
Cover with a tea towel and set aside. You can leave the dough to rise if you like, a good idea to, but it’s not essential for a thin crust.
Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured trays – or use baking paper on a tray (easier for clean up)
Heat oven to 240C/fan 220C. put in pizza stone, or another tray in oven to heat up. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes half the olives, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Or put on pizza stone. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves and olives . Repeat step for remaining pizza.